Custer chronicle. [volume] (Custer City, Black Hills, D.T. [S.D.]) 1880-1890, 1887-04-23
Household.

Wllcn III is OOKeu.
A LITTLE bag of mustard laid on the
top OF the pickle jar will prevent the
vinegar from becoming moldy, if the
pickles have been put up in vinegar
that has not been boiled.
TRY this dish Of corr and tomatoes:
Take the pulp OF eight ears Of corn and
mix with II quart Of ripe, peeled
tomatoes, cut in small pieces. Season
with salt and pepper, adding a little
butter and three soda crackers rolled
fine. Stew for one hour and serve.
MOSQUITOES will find their way into
the house in spite Of MEETINGS, and one
is enough to drive away sleep. If a
tin cup be fastened on the end of a
pole and partly filled with petroleum,
and then held under the tormentor, he
will succumb to the fumes and sink
into IN oily grave.
EXCELLENT soft gingerbread is made
of | cup Of sugar, l cup Of butter, l cup
of sour cream, | cup of New Orleans
molasses, 4 cups of siftcG flour, I table
spoonful soda dissolved in a little hot
water, | tablespoonful OF ginger, 3 well
beaten eggs, the rind grated Of l lemon.
Raisins if wanted.
MACAROON CTsTARD. - Cover the
bottom Of a pie dish with some maca-
roo biscuits. II desired, these MAJ
be soaked with a little wine or brandy,
but the pudding is very good without,
if this is objected to. Pour over a
custard made with milk and eggs,
sweetened and favored to taste. Bake
in a moderate oven, to avoid curdling
the eggs.
For luncheon or garden parties
peach "cup" is delicious. Peel and
quarter one quart Of ripe peaches and
cover them with sugar. Pour over
Them a liqueur-glass Of brandy and
M of c%uracoca, one bottle OF sparkling
Moselle wine (hock or champagne may
be used and II bottle of soda water;
bllI, diib, III HOI sNCCl tllOuSD, dlQ
sugar to taste. Ice and serve.
RECIPE for brandy peaches: Peel
firm ripe peaches; lay them III shallow
dishes and cover them with sugar.
When a syrup has formed remove the
fruit and put it in jars. Pour the syrup
In a preserving pan, and set it on the
fire; az oon as it boils strain it hot
over the peaches in the jars and fill up
the jars with the best white brandy.
When cold seal carefully.
A COOL and refreshing drink that
may be used by young and old Is made
as follows: Put the thinly cut peel
and the Juice of one lemon in a jug or
jar with a quarter of an ounce of cream
of tartar. Pour over all n quart of
boiling water and sweeten to taste
with granulated sugar. Cover it up,
and when cool set it on the ice and it
will be ready for use. Four off the
liquid clear from the sediment and
serve.
HADDOCK s~OUFFLE.- Boil a small
dried haddOck, separate the flesh from
the bone. pound it in 4 mortar with
an ounce OF butter, and rub it through
4 hair sieve; put ii into a basin, ana
mix in the yolkS Of three eggs, whip
the whites to a froth. and a quarter of
an hour before the soun.t5 are required
mix in well the whites, and ill eight
soutie-cases or china cups. Put in the
oven, and bake until cooked (about
ten minutes). These souffles should be
soft, like custard, not dried up.
CRAB BROwNED.-Takea great shell,
clean and butter it; mince all the fish,
shred some parsley, mushrooms,
t%rutiles, and a little young onion.
Brown these in a saucepan with a very
little butter; put in the minced craD
with the inside bruised, and some
cayenne pepper and salt; stir this
about, shake in some -four, and add a
little corach. Let this simmer up, fill
up the shell, strew over crumbs Of
bread with small pieces of butter;
brown it in a Dutch oven or with q
salamander.
MELON mangoes prepared in this
way are very nice: Select unripe
melons and cut a piece from the side
and remove the seeds with a teaspoon.
Fill the melons with finely shredded
cabbage and mustard seed in equal
parts, adding two small white onions,
a little minced garlic and two cloves
to each melon. Replace the piece cut
from the side and secure it with strong
string. Cover with boiled spiced vine
gar. For four days drain off the vine
gar; boil it and pour it over the
melons. The last time the vinegar is
poured on the mangoes some grated
horse-radish may be added.
THIS recipe for picking cucumbers
is recommended: Select very small
cucumbers; wash them we'll and put
them in a large bowl or jar. Stew them
with salt and pour a little water over
them. Let them stand for t~wenty-four
hours, turning them frequently. Put
wine vinegar in a brass kettle with a
good quantity of peppercOrns, whole